1. Operating the outlet efficiently within cost control. 2. Managing, scheduling and training restaurant staff, monitoring staff performance. 3. Maintaining the department in accordance with Health Department standards. 4. Ensuring customer satisfaction through application of Restaurant and service standards. 5. Take responsibility for the scheduling of work and the appropriate allocation of 2 | P a g e duties to staff and will monitor performance, ensuring restaurant staff have good knowledge of services and products available to customers in order to maximize sales. 6. Implement performance standards and measures, ensuring a high standard of staff presentation and that customer care procedures are carried out to a high level. 7. Contribute to the control of Restaurant costs and maintain costs within budget guidelines. 8. Maintain daily restaurant operations during event days, and assist with catering functions, as assigned; uphold guest service standards. 9. Investigate food quality and service complaints. 10. Take responsibility for the correct security and safety procedures for cash handling. 11. Maintain staff awareness and implement licensing laws and other legal requirements. 12. Ensures maintenance and cleanliness of all equipment. 13. Ensure all administration procedures are accurately completed and maintain a high standard of personal presentation, punctuality and personal development. 14. Greeting with warm smile to the customers once they seated and following up their orders in case any delay happened from staff side. 15. Showing high care to the usual customers and making good relationship with them. 16. Keep monitoring customers\xe2\x80\x99 calls in case waiters were occupied with others or not available. 17. Tracking reservation list. 18. Ensuring the inputting of customer details in the system. 19. Look after customers\xe2\x80\x99 satisfaction, through checking with them directly during their dining time. 20. Help the team to serve foods to tables if it is required. 21. Receive and handle complaints from customers and re-act accordingly to cover it and apologize from them in case it is required. 22. Bid Farewell customers with wishful visited our place again soon. 23. Execute daily meetings with restaurant staff and give directions before starting the work and discussing the related matters of performance and mistakes. 24. Communication with back of the House and update regarding food quality and customer\xe2\x80\x99s needs. 25. Coordination between Kitchen and Restaurants operation. 3 | P a g e 26. Reporting to Restaurants Manager / Caf\xc3\xa9 Manager and determine the difficulties and problems faced during the day and suggestion alternative solutions. 27. Keeping Restaurant ID and Environment in orderly manner. 28. Monitoring Restaurant Clearing, Employees, Uniform, and Tables order inside restaurant. 29. Perform any other duties as directed by Restaurant Manager.As a food safety and hygiene officer, you ensure that food is safe, wholesome, and correctly labeled and packaged. Typically your work is in one or more privately owned food processing plants, where you inspect day-to-day operations. For example in a meat processing plant the food safety and hygiene officer is responsible for inspecting animals before and after slaughter. Consumer safety inspectors make sure that these plants operate within certain standards for sanitation, a hazard analysis and critical control points (HACCP) plan, and processing. In addition, a consumer safety inspector monitors other aspects of plant operations that relate to consumer protection; Bachelor\'s degree in occupational health and safety or a related scientific field, like engineering, biology, or chemistry At least 2 years minimum experience in Catering or food processing warehouse . Trainings required; HACCP Level-4, Food Safety Level-4 Job Type: Full-time Salary: AED4,500.00 per month Experience:

• Restaurant supervisor: 1 year (Preferred)

Language:

• Arabic (Preferred)